A low carb pumpkin recipe to end all pumpkin recipes! This gorgeous chocolate and pumpkin layered dessert is so rich and creamy, you’ll be in love after the first bite.
The pumpkins are coming, the pumpkins are coming! Whoops, too late. The pumpkins are HERE! And if you’re not a pumpkin lover or if you would prefer to not see any pumpkin-related content until at least October, I am sorry. I truly am. But they seem to arrive earlier and earlier every year now. Even before summer is over, before the kids are back in school, and while you are still embalming yourself with sunscreen every day, your social media feeds begin to clog up with pumpkin recipes. It’s atrocious, it really is. And I blame bloggers. Yes, bloggers! Those damn fools that worship the big orange gourd and can’t even wait until the beginning of September to start cranking out the pumpkin spice this and the pumpkin pie that. Yes, I include myself in that lot of wild-eyed pumpkin addicts. It’s a sickness, it really is. And there is not antidote.
Well, at least I waited until after Labour Day to publish my first pumpkin recipe this year. That’s something, right? And what a recipe it is, with quite the, ahem, suggestive name. Sorry if it offends. It’s meant simply to be tongue in cheek but if you don’t like that moniker, there are a few alternatives. Like Low Carb Chocolate Pumpkin Lasagna. Or Chocolate Pumpkin Dream Dessert. Or the rather boring but descriptive Chocolate Pumpkin Layered Dessert.
I settled on Sex In A Pan because that’s what a reader called it when she asked me to make something similar. And it reminded me of a dessert a friend made back in high school, although she called hers “Better Than Sex”. Which, being rowdy teenagers, we though was hysterical. It was also delicious! The high carb version of the dessert is usually a shortbread-like crust with layers of vanilla pudding, chocolate pudding and whipped topping. Most of which comes out of a box, of course. But making it from scratch is not only healthy, but a lot of fun. And you get to lick the beaters and the bowls of all the various layers. Can’t complain about that!
Just be forewarned about one thing. There is absolutely NO WAY to get the first slice of this beauty out of the pan in one piece. You have to resign yourself to sacrificing that one piece in order to get the others out all nicely sliced up. If you happen to be serving to guests, just delicately remove yourself from their view as you cut into it. Pull out that first mangled, mashed slice in whatever manner you can get it out, and hide it back in the fridge for later. Then you’ll be able to lift the other slices from the bottom and no one will be the wiser. Well, except when you walk back into the dining room with smears of chocolate, pumpkin and whipped cream all over your face…
Pumpkin Sex In A Pan Dessert
A low carb pumpkin recipe to end all pumpkin recipes! This gorgeous chocolate and pumpkin layered dessert is so rich and creamy, you'll be in love after the first bite.
- 1 1/2 cups almond flour
- 1/4 cup finely chopped pecans (optional)
- 1/4 cup powdered Swerve Sweetener
- 1/4 cup butter, melted
- 10 ounces cream cheese, softened
- 1/3 cup powdered Swerve Sweetener
- 1/4 cup heavy cream, room temperature
- 2/3 cup pumpkin puree
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 tsp vanilla extract
Chocolate Pudding Layer
- 1 cup unsweetened almond milk
- 1 cup whipping cream
- 1/2 cup Swerve Sweetener
- 4 egg yolks
- 1/2 tsp xanthan gum
- 1/4 cup cocoa powder
- 1 & 1/2 oz unsweetened chocolate, chopped
- 3 tbsp butter in 3 pieces
- 1/2 tsp vanilla extract
Whipped Cream Topping
- Preheat oven to 325F and grease a 9x9 inch square baking pan (you can use 8x8 but your crust may take a little longer to bake).
- In a large bowl, whisk together the almond flour, pecans, and sweetener. Stir in butter until dough begins to clump together. Press firmly and evenly into prepared baking pan.
- Bake 15 to 20 minutes, until golden brown and just firm to the touch. Let cool.
- In a large bowl, beat cream cheese and sweetener together until smooth. Beat in cream, pumpkin puree, spices and vanilla extract until well combined.
- Spread mixture over cooled crust.
Chocolate Pudding Layer:
- In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve sweetener.
- In a medium bowl, whisk egg yolks until smooth. Slowly whisk about 1/2 cup of the hot cream mixture into the yolks to temper. Then slowly whisk tempered yolks back into saucepan.
- Reduce heat to medium low and sprinkle surface with xanthan gum, whisking vigorously to combine. Whisk in cocoa powder and cook until thickened, about 3 or 4 minutes.
- Remove from heat and stir in chopped chopped chocolate and butter until smooth. Stir in vanilla extract.
- Let cool 15 minutes and then spread over pumpkin layer. Cover with plastic wrap flush to the surface and refrigerate at least 2 hours.
Whipped Cream Topping:
- Beat cream with sweetener and vanilla extract until stiff peaks form. Remove plastic wrap from chocolate layer and spread with whipped cream.
- Dust with cocoa powder (this works best through a fine sieve). Use a vegetable peeler or cheese slicer to shave chocolate over top.
- Chill another hour to help set completely.
Serves 16 (this is a really rich dessert so could go even farther). Each serving has 7.63 g of carbs and 3.05 g of fiber. Total NET CARBS = 4.58 g.
Food energy: 366kcal Total fat: 33.79g Calories from fat: 304 Cholesterol: 134mg Carbohydrate: 7.63g Total dietary fiber: 3.05g Protein: 5.96g